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lobster stock

Traditional Lobster Stock Recipe

Easy recipe for lobster stock made with leftover shells that most people would discard. Makes one quart of luxurious broth that makes the perfect base for seafood soups or just a cup to sip.

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 1 quart
Calories 29 kcal
Author Sarah Pope

Ingredients

Instructions

  1. Place lobster shells in a stockpot (ideally not a stainless steel pot to eliminate possibility of heavy metal leeching) and cover with filtered water. Add chopped onion and white wine vinegar. 

  2. Bring to a boil and skim off any foam that comes to the top.

  3. Reduce heat to a low simmer, cover and continue cooking for 3 hours.

  4. Remove from heat. Cool to room temperature. Strain into a glass mason jar and refrigerate. Lobster broth will be good for about 3-4 days. Freeze it if you will not use it within that time.

Recipe Notes

You may substitute leftover shells from a crayfish boil as desired. Crawfish look like little lobsters anyway, don't they?

Nutrition Facts
Traditional Lobster Stock Recipe
Amount Per Serving (1 cup)
Calories 29 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 76mg3%
Potassium 54mg2%
Carbohydrates 6g2%
Fiber 2g8%
Protein 1g2%
Vitamin C 13.2mg16%
Calcium 30mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.